Directions

Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.

Flashsmith

12/6/2010

I did everything exactly as stated. But before making this cheesecake I read all about how to make the best cheesecake on the site. I used a hot water bath to bake my cheesecake and let it sit in the oven when the time was up to slowly cool. Took it to Thanksgiving dinner the next day. It was the creamiest cheesecake ever! Everyone raved about it! And it was beautiful to look at too. Next time I will omit the ground pecans. We didn't think it added to the flavor and the texture of nuts with the creamy filling didn't seem to go together. But that's just us.